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Becky Luigart-Stayner; Styling: Cindy Manning Barr

Recipe Summary

Yield:
4 servings (serving size: 1 chicken thigh and 1 cup rice mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a small bowl; rub evenly over chicken. Cover and chill 1 hour.

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  • Preheat oven to 350°.

  • Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the chicken; cook 4 minutes on each side or until browned. Remove chicken from skillet. Add broth and wine to skillet, scraping skillet to loosen browned bits; add the Caramelized Onions, rice, thyme, and 1/2 teaspoon salt. Add the chicken and zucchini to skillet, nestling them into rice mixture. Bring mixture to a boil. Remove from heat; wrap handle of skillet with foil. Cover and bake at 350° for 20 minutes or until liquid is absorbed. Serve with lemon wedges; garnish with thyme sprigs, if desired.

Nutrition Facts

462 calories; calories from fat 17%; fat 8.8g; saturated fat 1.9g; mono fat 3.7g; poly fat 1.4g; protein 26.4g; carbohydrates 70.2g; fiber 7.2g; cholesterol 73mg; iron 4.1mg; sodium 582mg; calcium 117mg.